These no bake strawberry crunch cheesecake jars are reminiscent of the ice cream bars of my childhood. They are a perfect dessert for sharing and are fun and easy to make.

Strawberry crunch no bake cheesecake jars showing the layers of crust, filling and topping, ready to eat.

If you are looking for a fun make ahead treat, you are in the right place. These cute no bake cheesecake jars are bursting with strawberry flavor and a creamy cheesecake filling.

In our high school cafeteria, we had the choice of getting the full lunch or going to “the cage” and getting snacks. It was almost like a little convenience store right in the cafeteria.

The strawberry shortcake ice cream bars were always one of our favorite treats. These cheesecakes remind me a lot of those!

Bite of no bake strawberry cheesecake with bits of freeze dried strawberries on top on spoon, showing creamy texture.

You start with a Golden Oreo crumb crust that gives you the vanilla shortcake vibes. Then you add the fluffy no bake cheesecake filling.

It is just sweet enough, but not too much. And it is airy, almost like a mousse.

Plus there are strawberry preserves mixed in to start layering in the berry flavor.

Mixing bowl with Golden Oreo crumb and butter mixture next to jars with some crust pressed inside.

Cream cheese and condensed milk mixture in mixer bowl next to measuring cup of cream and measuring cup of strawberry preserves ready to be put together to make filling.

But it is the topping. that gives the big strawberry punch. Freeze dried strawberries add concentrated berry flavor.

You mix them with some more Golden Oreos to help carry the shortcake flavor through and life is good! It is hard to resist these little jars of goodness.

Tips and Tricks

The actually recipe is pretty straightforward. The only real tips are to make sure you have all of the lumps beaten out of the cream cheese before you add the other ingredients.

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This is easiest to do if it is room temperature. Also, make sure the cream is really cold to help it whip up easier.

Fluffy strawberry cheesecake filling in mixer bowl with whisk attachment, ready to go in jars.

Food processor bowl with pulverized freeze dried strawberries and cookie crumbs ready to on top of the cheesecake mixture in jars.

I bought the 6 oz jars you see in the picture from Amazon a few years ago. We use them pretty frequently, so it was a good investment for us.

However, 4 oz. glass jars also work well. Just use a little less crust and topping mixture in each as you will have a few more jars to fill.

Hand holding small glass jar filled with vanilla cookie crumb crust, fluffy strawberry cheesecake filling, and strawberry crumb topping.

Bite of no bake strawberry shortcake cheesecake on spoon showing creamy texture of the cheesecake filling and the red strawberry crumb topping.

The jars are great because they are easy to pack up in a cooler and take with you. So, they are perfect for picnics and carry-ins.

No jars, no problem

If you don’t have little jars, small cups also work. You can pick up a package of small clear plastic cups for pretty cheap and you don’t have to worry about them getting thrown away.

More Desserts in Jars

If you prefer baked cheesecakes, you can also bake mini cheesecakes in jars. You still get the cute individual desserts but with a classic cheesecake texture.

For something different, try making mini blackberry cobblers in jars. It is fun to get your own little cobbler.

Jars of no bake strawberry cheesecake with layers of crust, cheesecake, and strawberry shortcake topping.

Try making no bake chocolate cheesecake in jars. Or make one of our favorites, no bake key lime cheesecake jars.

Check out my collection of no bake cheesecake recipes for more tasty inspiration.

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Jars of no bake cheesecake with vanilla cookie crumb crust, creamy and airy strawberry cheesecake filling and freeze dried strawberry and cookie crumb topping.

5 from 2 ratings

No Bake Strawberry Crunch Cheesecake Jars

Author: Carlee

Servings: Servings

These no bake strawberry crunch cheesecake jars are reminiscent of the ice cream bars of my childhood. They are a perfect dessert for sharing and are fun and easy to make.

Prep: 25

Cook: 0

Chill Time 2

Total: 2 25

Equipment

Ingredients

Crust

▢ 30 Golden Oreos
▢ 5 Tablespoons butter melted

Filling

▢ 24 ounces cream cheese softened
▢ 14 ounces sweetened condensed milk
▢ 1 cup strawberry preserves
▢ 1½ cups heavy whipping cream

Strawberry Crunch Topping

▢ 2 ounces freeze dried strawberries
▢ 15 Golden Oreos
▢ 2 Tablespoons butter softened

Instructions

Process the cookies into crumbs. Add the melted butter and stir to combine.
30 Golden Oreos, 5 Tablespoons butter
Put 1½-2 Tablespoons of crust mixture in each jar, lightly pressing down with the back of the measuring spoon to help them form a crust.
In your mixer bowl, beat cream cheese until smooth. Be sure to scrape the sides of the bowl and the beater to avoid any lumps.
24 ounces cream cheese
Add the condensed milk a little bit at a time, mixing as you go.
14 ounces sweetened condensed milk
Beat in the strawberry jam.
1 cup strawberry preserves
With the mixer running on low, slowly drizzle in the cream until incorporated. Turn the speed up to high and beat until thick and fluffy.
1½ cups heavy whipping cream
Spoon or pipe into the jars.
Pulse the remaining cookies and freeze dried strawberries in the food processor until they are crumbs.
2 ounces freeze dried strawberries, 15 Golden Oreos
Add the butter and work in to form crumbles.
2 Tablespoons butter
Sprinkle about 1 Tablespoon of strawberry crunch mixture over each jar.
Refrigerate until ready to serve.

Notes

This recipe will make 18 6 ounce jars. If you are using 4 ounce jars, you will get closer to 24. If you don’t have small jars, clear plastic cups work well.

You will need one family size package of golden Oreos for the recipe. Use 2 rows to make the crust and the third to make the topping.

The jars give you flexibility in that the filling doesn’t have to be set firm. So, you could technically serve them right away. However, they are best if you let them chill for at least an hour or two before serving, and they can be made up to a day or two in advance.